Monday, March 17, 2014

Norah's Lemon Lemon Cookies

Norah's Lemon Lemon Cookies

A delightful burst of lemon sunshine

I received Isa Chandra Moskowitz's new cookbook, Isa Does It, for Christmas this year. Everything I have made from this vegan cookbook has been pretty spectacular. I have now made the "Norah's lemon lemon" cookies about a half dozen times.

For the past two years during Valentine's week I have made cookies for all my yoga classes. My students raved about these lemony dream cookies. They are made with coconut oil and lots of lemon rind. The coconut oil, sugar, and flour combine to make a dense shortbread like cookie. Top them with the ultra lemony frosting drizzle and I bet you can't eat just one!

Here's the recipe.

Norah's Lemon Lemon Cookies

from "Isa Does It"

page 283

(buy this cookbook now!)

For the cookies:

1/2 cup unrefined coconut oil, melted

3/4 cup granulated sugar

3 tablespoons almond milk

2 tablespoons finely grated lemon zest

(I used the zest from 3 lemons)

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon organic cornstarch

1/2 teaspoon baking powder

1/2 teaspoon salt

For the glaze:

2 cups confectioners' sugar

3 tablespoons fresh lemon juice

1/2 teaspoon vanilla extract

1 tablespoon refined coconut oil, melted

1. Preheat the oven to 350 degrees and prepare two baking sheets.

2. In a large bowl, use a fork to beat together the coconut oil and sugar - about a minute. Add the almond milk, lemon zest, and vanilla, and beat another minute or so until it resembles applesauce.

3. Add about half the flour, as well as the cornstarch, baking powder, and salt. Mix well. Add the remaining flour and mix until a soft dough forms.

4. Scoop the dough onto the baking sheets in rounded spoonfuls. Flatten the tops gently with your fingers. I also pressed a fork into the cookies so there were grooves to catch the yummy lemon glaze.

5. Bake for 10 - 12 minutes, until the bottoms are golden brown. In my first couple batches I cooked too long because the tops remain fairly white. I let the tops brown a bit and the cookie was really too dense for my liking. You really need to check the bottoms of the cookie - light brown is good while the top remains pretty white.

6. Let cool on the sheets for a few minutes or so, then transfer to cookie racks to let cool all the way.

7. For the glaze, place the confectioner's sugar in a bowl. Sift it if it is really clumpy. Add the lemon juice, vanilla, and coconut oil and stir vigorously until a thick and smooth but pourable icing forms.

Note: I think 2 cups is too much for one batch. I used less this last time and had none left over. Play with it for consistency and taste.

8. While the cookies are on the racks, spoon the glaze over each one, letting it drip down the sides. This will make your counters very sticky unless you put down parchment paper first. You can also sprinkle with lemon zest. Let the glaze set for 10 - 20 minutes (yeah, right.)

This is the coconut oil and sugar beaten together.

Added the almond milk, vanilla, and a bunch of lemon zest.
Listen, if you don't own a "zester", go to the store and buy one. It's a must have in the kitchen!

All beaten together and ready for the flour and baking powder, etc.

Nothing to do with the cookies, except maybe you'll serve these cookies while playing this game at your next Games Night Party. This game is super raunchy and absolutely hilarious. We just played it for the first time the other night and laughed our heads off. Your cheeks and jaw will hurt the next day from laughing and grimacing!(and maybe from chewing too many cookies)

You can see the lemon glaze in this photo.
These are super duper yummy treats!

Follow by Email

Who am I?

I am a feisty yoga teacher, wife, mother, and dog lover who has a passion for cooking healthy and delicious food. I can read a cookbook cover to cover and never get bored! One of my favorite things to do is be in my big kitchen making a meal.
I began my journey into thinking about food when I turned vegetarian 25 years ago after a particularly uncomfortable episode with some roast beef. In February of 2010 I became willing to change to a fully plant based diet. I have never felt better!
This blog is inspired more than anything by the folks in my life who are really quite tired of looking at our dinner photos on facebook! Thanks for the push, facebook friends.